Ranger cookies are similar to cowboy cookies are filled with oats, rice Krispies, coconut, brown sugar and loads of chocolate chips. Known for it’s amazing texture, these golden brown cookies are slightly crispy on the edges and chewy in texture. These dense nutritious cookies are great addition to cookie jar.
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Ranger cookies
The appearance of the cookies can be traced back to early twentieth century. Some claim the cookies may have originated from Texas and was originally called as ‘Texas Ranger Cookies’ or ‘The Lone Ranger Cookie’. The recipe for Ranger cookies is similar to cowboy cookies are filled with oats, rice krispies, coconut, brown sugar and loads of chocolate chips.
While an original ranger cookie is made of corn flakes cereal, this recipe uses rice krispies. You can use rice cereal, corn flakes cereal or both in the recipe.
Ingredients needed
- 1 cup shortening (or softened butter)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups crispy rice cereal/rice Krispies or corn flake
- 1 cup old-fashioned oats
- 1 cup shredded coconut or coconut flakes
- 1 cup chocolate chips
- Vegetable shortening or butter – original ranger cookies recipe was made with only shortening. Shortening makes cookies tender and taller. You can use room temperature unsalted butter instead of shortening. Butter makes cookies crisper and flatter. Use a mix of shortening and butter to get the best results.
- I used unsalted butter in the recipe.
- Light brown sugar – used light brown sugar for light brown colored cookies. Tightly pack while measuring sugar.
- If you substitute with dark brown sugar, cookies will turn darker in color.
- Granulated sugar – tightly packed, white granular sugar.
- Flour – use all-purpose white flour.
- Baking soda & baking powder –rising agents that makes cookies rise tall.
- Cereal – the texture of this cookies are unique which is from rice Krispies or rice cereal. You can use corn flakes cereal or a mix of both.
- Oats – use old-fashioned oats and not quick or steel cut oats. Quick oats or steel cut oats will vary the texture of the cookies.
- Shredded coconut – use sweetened shredded coconut or coconut flakes.
- Chocolate chips – the tasty add-ins which is optional but I highly recommend you don’t skip it.
Ingredients additions and substitutions
Flavor agents – use cinnamon powder, nutmeg powder for added flavor in the cookies.
Nuts – chopped pecans or walnuts are great addition to the cookies.
Mix-ins – Dried cranberries, dried cherries or raisins can be included in the cookies. You can also include M&Ms.
Cereal substitute – substitute crispy rice cereal (Rice Krispies) with crushed corn flakes or crushed chex cereal.
Chocolate chip substitute – use peanut butter chips instead of chocolate chips or for best taste you can use both.
How to make ranger cookies
Pre-heat oven at 350°F.
Stir together all-purpose flour, baking soda and baking powder. Keep aside.
In a large bowl add softened butter (or shortening) light brown sugar, granular white sugar, vanilla extract and salt. Using stand mixer or hand mixer, beat until sugar and butter are creamy.
Add eggs to the creamed butter mix and beat until eggs are incorporated.
Add flour mix in parts and beat until combined.
Do not over beat.
To the batter add rice cereal, shredded coconut, old fashioned oats. Using silicon spatula fold the mix until combined.
Fold in chocolate chips into the batter.
Note: cookie batter is supposed to be dry and crumbly. Check video for texture.
If batter is too dry you can add ¼ to ½ cup shortening or butter depending on how dry the batter is.
I did not chill the batter. If required do refrigerate cookie batter for 30 minutes.
Use a medium scoop to drop cookie batter onto a baking tray lined with parchment paper or silicon mat. Ensure cookies are spaced well, atleast 3 inches gap between one another.
Bake in pre-heated oven at 350°F for 11 to 14 minutes or until edges are golden brown and center is slightly fluffy.
Remove from oven and let cookies cool in the pan for 5 minutes before moving it to wire cooling rack to cool completely.
Store leftover cookies in airtight containers at room temperature for up to a week.
Tips for best ranger cookies
- Use shortening if you want softer taller cookies. Use butter if you want flatter, crispier cookies. A mix of both butter and shortening will give you best results.
- Use old-fashioned oats. Quick oats are ground will cook quickly and don’t have the same texture. Whereas rolled oats will stay hard and make cookies hard.
- Don’t worry if the cookie batter is dry and crumbly. Ranger Cookies batter is supposed to be dry and crumbly. If you think it’s too dry, add ½ cup shortening or butter to the batter to fix the consistency.
- Chilling dough in refrigerator before baking is optional. I did not refrigerate the batter. When cookie batter is chilled, the fat in it solidifies and hence fat takes longer time to melt while baking, so cookies will spread less. Refrigerate batter for 30 minutes if you want fluffy cookies.
- If you choose to refrigerate batter, here’s a useful tip. Scoop and portions cookie batter and place it on a tray lined with parchment paper. That way it’s easier to work with and takes less time for the batter to chill.
FAQS
The appearance of the cookies can be traced back to early twentieth century. Some claim the cookies may have originated from Texas and was originally called as ‘Texas Ranger Cookies’ or ‘The Lone Ranger Cookie’. The recipe for Ranger cookies is similar to cowboy cookies are filled with oats, rice Krispies, coconut, brown sugar and loads of chocolate chips.
Use shortening if you want softer taller cookies. Use butter if you want flatter, crispier cookies. A mix of both butter and shortening will give you best results.
Quick oats are ground will cook quickly and don’t have the same texture. Whereas rolled oats will stay hard and make cookies hard. Old-fashioned oats gives ranger cookies the best texture.
The texture of ranger cookies is unique which is from rice Krispies or rice cereal. You can use corn flakes cereal or a mix of both. Crushed chex cereal can be used too.
Store any leftover cookies in air tight containers at room temperature for up to a week.
Yes you can freeze the cookies. These cookies can be frozen both before baking (cookie dough) and after baking (the cookies).
Freeze cookie dough –
Scoop cookie dough on to a baking sheet. Freeze until frozen solid. Once frozen transfer frozen cookie dough balls to freezer safe zip lock bags and store for up to three months.
To bake frozen cookie dough, adjust baking time by 2 to 3 minutes to the recipe.
Freeze baked cookies –
Cool baked cookies completely. Arrange cookies in freezer container with a cookie sheet separating the cookies to prevent it from sticking to each other. Can be stored frozen for up to 3 months.
When you want to serve, simply thaw frozen cookies at room temperature and enjoy. You can enjoy these cookies frozen too if you prefer that.
Ranger cookie variations
Flavor agents – use cinnamon powder, nutmeg powder for added flavor in the cookies.
Nuts – chopped pecans or walnuts are great addition to the cookies.
Mix-ins – Dried cranberries, dried cherries or raisins can be included in the cookies. You can also include M&Ms.
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📋 Ranger Cookies
Ingredients
- 1 cup shortening or softened butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups crispy rice cereal/rice Krispies or corn flake
- 1 cup old-fashioned oats
- 1 cup shredded coconut or coconut flakes
- 1 cup chocolate chips
Instructions
- Pre-heat oven at 350°F.
- Stir together all-purpose flour, baking soda and baking powder. Keep aside.
- In a large bowl add softened butter (or shortening) light brown sugar, granular white sugar, vanilla extract and salt. Using stand mixer or hand mixer, beat until sugar and butter are creamy.
- Add eggs to the creamed butter mix and beat until eggs are incorporated.
- Add flour mix in parts and beat until combined.
- Do not over beat.
- To the batter add rice cereal, shredded coconut, old fashioned oats. Using silicon spatula fold the mix until combined.
- Fold in chocolate chips into the batter.Note: cookie batter is supposed to be dry and crumbly. Check video for texture.
- If batter is too dry you can add ¼ to ½ cup shortening or butter depending on how dry the batter is.
- I did not chill the batter. If required do refrigerate cookie batter for 30 minutes.
- Use a medium scoop to drop cookie batter onto a baking tray lined with parchment paper or silicon mat. Ensure cookies are spaced well, atleast 3 inches gap between one another.
- Bake in pre-heated oven at 350°F for 11 to 14 minutes or until edges are golden brown and center is slightly fluffy.
- Remove from oven and let cookies cool in the pan for 5 minutes before moving it to wire cooling rack to cool completely.
- Store leftover cookies in airtight containers at room temperature for up to a week.
Video
Notes
- Use shortening if you want softer taller cookies. Use butter if you want flatter, crispier cookies. A mix of both butter and shortening will give you best results.
- You MUST use old-fashioned oats. Quick oats are ground will cook quickly and don’t have the same texture. Whereas rolled oats will stay hard and make cookies hard.
- Don’t worry if the cookie batter is dry and crumbly. Ranger Cookies batter is supposed to be dry and crumbly. If you think it’s too dry, add ½ cup shortening or butter to the batter to fix the consistency.
- Chilling dough in refrigerator before baking is optional. I did not refrigerate the batter. When cookie batter is chilled, the fat in it solidifies and hence fat takes longer time to melt while baking, so cookies will spread less. Refrigerate batter for 30 minutes if you want fluffy cookies.
- If you choose to refrigerate batter, here’s a useful tip. Scoop and portions cookie batter and place it on a tray lined with parchment paper. That way it’s easier to work with and takes less time for the batter to chill.
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